Sous Chef - Remote

Overview

Languages
English
Education
~ Secondary (high) school graduation certificate

Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Asset languages
~ Spanish

Work setting
~ Restaurant

Ranks of chefs
~ Sous-chef

Responsibilities
Tasks
Estimate amount and costs of supplies and food items
Maintain records of food costs, consumption, sales and inventory
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
Supervise cooks and other kitchen staff
Prepare and cook food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Leading/instructing individuals
Manage kitchen operations
Ensure health and safety regulations are followed
Supervision
~3-4 people

Experience and specialization
Cuisine specialties
~ Mexican

Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Attention to detail
Standing for extended periods
Weight handling
~ Between 45 and 60 kg (100-132 lbs)